Friday, October 24, 2008
Royal Foodie Joust : Acorn Squash, Orange, Sage Cinnamon Rolls
Royal Foodie Joust time again. No erudite post though because work has made me feel stupid and my whole family has had the worst cold ever this week. (All my posts this week were actually scheduled.)
But, luckily, we did have these delicious, healthy vaguely decadent spice rolls--ful of vitamin C and a little sugar. I had originally debated about entering my Merguez and Acorn Squash Sandwiches on Acorn Squash Foccaccia, my Sage Chocolotta Acorn Squash Cupcakes, Chinese-Style Orange Glazed Tofu with Noodles but these had the most luscious picture so they one. Recipes for the others someday soon.
Orange Sage Acorn Squash “Cinnamon Rolls”
Based on the Mini Pumpkin Pie Cinnamon Buns from Sophie of Flour Arrangments
Begin by infusing your sugar with sage.
In an airtight jar,
Place 2 cups of sugar
3 spring sage that has been bruised until the aroma is apparent
Stir even couple days and use after 2 weeks (I only waited 9 ten days)
After 2 weeks, make your baked goods
Combine in the bowl of a stand mixer with a hook attachment until everything comes together as dough:
2 cups all purpose flour
½ cup whole wheat flour
1 tsp yeast
¼ cup orange juice
¼ cup whole milk
1/3 cup sage sugar
½ tsp vanilla extract
1 tsp finely shredded orange zest
pinch dried orange peel powder (from the Chinese store)
pinch Chinese 5 spice powder
4 T roasted acorn squash puree
1 egg (slightly beaten)
Knead for 8 minutes
Cover with a towel and let rise for 2 hours.
While the dough is rising, create the filling.
½ cup brown sugar
½ cup orange juice (preferably fresh)
When still warm, add:
1 cup roasted acorn squash puree
½ t cinnamon
½ t Chinese 5 spice powder
½ t nutmeg
1 t sage sugar
Let the filling rest
This dough doesn’t rise very high. Roll out the dough into a rectangle that is ½ inch thick. (I think mine was about 24 by 18 but I am terrible with dimensions.)
Cover with the filling, then sprinkle the filling with wheat germ and roasted squash seeds.
Roll up to make a long rectangle. Place this on a baking sheet and freeze for about ½ hour.
Using a serrated knife, cut cross-sections of this roll that are about 1 inch thick. Line up these rolls (cut side up) in a greased pan.
Proof again for 40 minutes
Bake at 350 for 20 minutes (convection oven)
As the buns cool, make your glaze:
In a saucepan, simmer until thick (stir continuously):
2 cups powdered sugar
½ tsp orange extract
3 T whole milk